Bring a large pot of water to a boil; salt it, cook pasta to just shy of al dente.,Chop pancetta into 1/4 inch dice.,While pasta cooks, heat a skillet with olive oil over medium to medium high heat. Add pancetta, cook 2 to 3 minutes then add celery, carrot, onions, garlic, rosemary, thyme and bay leaf to the skillet, season with salt and pepper. Saute the vegetables until tender, 6 to 7 minutes. Add beans and heat them through. Stir in 1/2 cup wine, simmer 30 seconds more and turn off heat. Remove bay leaf.,______,While sauce cooks, place a rack in the middle of the oven and preheat broiler to high.,Drain pasta and return the pot, toss with white bean mixture and sauce, stir to coat, transfer to a casserole dish, top with remaining cheese and place in oven to brown, 5 minutes.